Do Brunch the Bobby Flay Way

There’s no better way to start off a lazy weekend than with a mimosas, coffee, and a hearty, satisfying breakfast. Just ask Bobby Flay, brunch’s number one champion, host of Brunch @ Bobby’s on Cooking Channel, and the author Brunch @ Bobby’s: 140 Recipes for the Best Part of the Weekend.

“Why would anyone dislike brunch? It’s the perfect time to catch up with friends, rehash the goings-on of the night before, and prepare yourself for the week ahead. And you get to have a cocktail before 5 p.m.,” he told us.

The TV chef, restaurateur, and cookbook author shared three exclusive new recipes from his book:

Black Pepper Popovers

These billowy, savory popovers are as fantastic alongside a roasted piece of meat as they are served in your brunch bread basket. Their name comes from the way in which the batter pops over the sides of its tin as the hollow, eggy rolls bake; serve them fresh from the oven before they have a chance to fall.

Makes 6 popovers

 

1 tablespoon unsalted butter, melted, plus more for the pan

3⁄4 cup all-purpose flour

1⁄2 teaspoon kosher salt

1⁄2 teaspoon coarsely ground black pepper

2 large eggs, at room temperature

3⁄4 cup whole milk, at room temperature

Preheat the oven to 425°F.

Generously brush a 6-slot aluminum popover pan with softened butter. Put the pan in the oven to heat for 5 minutes while you make the batter.

Whisk together the flour, salt, pepper, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pan less than half full and bake for exactly 30 minutes. Do not open the oven while the popovers are baking. Remove from the molds and serve immediately.

Strawberries Filled with “Clotted” Cream

This recipe is an easy, delicious approximation, made by blending whipped sweet cream with rich, silky mascarpone cheese. It’s a delicious cheat, perfect for brunch—or afternoon tea.

Serves 4 to 6

1 cup mascarpone cheese

1⁄2 cup heavy cream, very cold

3 tablespoons confectioners’ sugar

1⁄4 teaspoon pure vanilla extract

1 vanilla bean, split lengthwise, seeds scraped

1 teaspoon grated orange zest

16 large fresh strawberries

Combine the mascarpone, cream, sugar, vanilla, vanilla bean seeds, and orange zest in the bowl of a stand mixer and whip until soft peaks form. Scrape the mixture into a pastry bag fitted with a star tip.

The strawberries need to stand flat. Cut the green leaves off the strawberries so they will stand upright when placed on the platter. With a small, sharp knife, cut an × in each strawberry, cutting almost to the bottom. Gently, with your fingertips, spread each strawberry apart to make 4 “petals.”

Fill each strawberry carefully with the cream and serve immediately.

Quick Homemade Berry Jam

It is possible to enjoy homemade jam without worrying about canning or waiting! This jam is ready in no time.

Makes about 2 cups

1 quart ripe strawberries, blackberries, or raspberries, hulled

1⁄2 cup superfine sugar

2 tablespoons fresh lemon juice

Put the strawberries in a food processor and process until coarsely chopped. Transfer to a large skillet and stir in the sugar and lemon juice. Bring to a boil over medium-high heat, stirring occasionally, and cook until the jam is thickened, about 10 minutes. Transfer to a bowl and let cool to room temperature. The jam can be covered and refrigerated for up to 2 weeks.

Reprinted from BRUNCH @ BOBBY’S: 140 Recipes for the Best Part of the Weekend. Copyright © 2015 by Bobby Flay. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.